Whenever I hear 'fish cakes' it reminds me of the Asian style fish cakes that my mom used to make. She would make it into a flat round shape, pan fried it. Sliced them thinly and added them in choy sum stir fry. Or cut them into very fine cube and mix them in the fried rice. They were just delicious.
However, this is a completely different Western style fish cake. Canned tuna fish chunks mix with mashed potatoes, deep fry or shallow fry.
Here are the ingredients:
300g potatoes, sliced
1 can (140g) tuna in water, drained, squeezed excess water away
2 tsp chopped flat parsley (optional)
1 tsp garlic powder
Zest of a lemon
1 tbsp lemon juice
1/8 cup bread crumbs
salt and pepper
Sweet chili sauce
oil for frying
Serves 2 - 3
1. Cook the potatoes in boiling salted water until soft, about 15 - 20 minutes. Drain and then mash. Slightly mash the tuna chunks.
2. In a large bowl, add in mashed potatoes, tuna, garlic powder, zest and juice of lemon, parsley, season with salt and pepper. Mix them gently.
3. Shape the mixture into 8 - 10 fish cakes. Dust lightly with some bread crumbs.
4. Heat enough oil in the pan for shallow frying. Fry the fish cakes for 2 - 3 minutes each side or until golden brown.
5. Serve with green salad, lemon wedges and sweet chili sauce.